1 whole fryer
4 oz. container mushrooms
1 (10 or 12 oz.) pkg. of thin spaghetti
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes

Boil chicken until tender; debone and cut into bite sized pieces. Cook spaghetti in the chicken broth. Mix all ingredients, chicken last and pour into casserole dishes.

Bake 40 minutes at 350°F.